Building a Meal: From Molecular Gastronomy to Culinary Constructivism

Hardcover | March 13, 2009

byHervé ThisTranslated byMalcolm DeBevoise

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An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy?the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice.

With this new book, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites?hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse?he isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal is as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation.

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From the Publisher

An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy?the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Hervé Thi...

Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Kitchen Mysteries: Revealing the Science of Cooking and Molecular Gastronomy: Exploring the Science of Flavor, among other books.M. B. DeBevoise has translated almost thirty works from French and Italian in ...

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Format:HardcoverDimensions:152 pagesPublished:March 13, 2009Publisher:Columbia University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0231144660

ISBN - 13:9780231144667

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Table of Contents

PrefaceIntroduction The Complexity of the World1. Hard-Boiled Egg with Mayonnaise2. Simple Consomme3. Leg of Lamb with Green Beans4. Steak and French Fries5. Lemon Meringue Pie6. A New Kind of Chocolate MousseLooking AheadNote-by-Note CookingReforming EducationCulinary ConstructivismConstructing a MenuThe Unending ConversationArtisans and ArtistsIndex

Editorial Reviews

For those who have heard the term 'molecular gastronomy' but don't really know what it entails, this is a highly recommended book that will serve as a great starter to a relatively new subject. For everyone else it is is just highly recommended.